Gluten-Free Rhubarb & Strawberry Crisp -

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5 from 1 vote

Gluten-Free Rhubarb & Strawberry Crisp

A perfect blend of tart and sweet flavors with a crispy, buttery topping.

Prep Time15

Cook Time40

Total Time55

Course: Brunch, Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, corn-free, dairy-free, dessert, egg-free, fruit crisp, gluten-free, nut-free, rhubarb and strawberry crisp, soy-free

Servings: Servings

Calories: 345kcal

Author: Mary Krick

Ingredients

1/2 cup brown rice flour sorghum, or any other gluten-free baking blend.
1/4 cup oat flour
3/4 cup old fashioned oats gluten-free.
1/2 cup walnuts chopped. Any nut or seed of choice for appropriate diets.
3/4 cup brown sugar.
1 1/2 tsp cinnamon. mine are rounded
1/4 cup plus 2 Tbsp butter or non-dairy substitute.
4 cups Strawberries Other varieties of berries are fine too
1 to 1 1/2 cups rhubarb cut into pieces just under 1/2 inch.
4 Tbsp corn starch ~ substitute with tapioca or arrowroot for corn-free diets
1/2 Tbsp vanilla extract.
1 Tbsp lemon juice.
1 cup agave or honey. I used 1/2 of each For vegans use agave or pure maple syrup…or both.

Instructions

Preheat oven to 375.
Set aside a 7 1/2 x 11-inch or 9 x 13-inch rectangular baking pan. I used the smaller size – we like a thicker crisp.
In a small bowl add flour, oats, walnuts, brown sugar, and cinnamon. Stir together. Cut in butter or non-dairy substitute. I use a pastry cutter and then finish with my fingers to incorporate the butter as much as possible.
Set this mixture aside.
In a large mixing bowl add berries and rhubarb, gently mix. Sprinkle corn starch over fruit and add the rest of the ingredients over the corn starch. Mix with a wooden spoon or spatula.
Microwave fruit mixture for 3 minutes. Stir. Microwave 2-3 minutes more. Stir.
Pour fruit mixture into baking pan. Sprinkle flour mixture evenly over fruit.
Bake for 40 minutes. Fruit should be bubbling all around the golden-colored topping.

Notes

My best tip:

You can melt the butter for the topping and mix it in instead of using a pastry cutter. It works wonderfully, I do this ALL the time. I use my hands to get the ingredients mixed up really well.

Alternatives to corn starch for thickening if needed:

1. Tapioca starch
2. Arrowroot starch

Nutrition